Yield: 4 people
This taco quiche is a very simple dish. It is packed with flavor. A freezer-friendly dish that is loaded with taco meat, salsa, and cheese. For a fun twist, top the quiche with your preferred taco toppings.
Ingredients
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3 large eggs
½ pound ground beef
½ c. salsa
2 tablespoons taco seasoning
½ c. shredded cheddar cheese
1 c. milk
1 (9”) deep-dish frozen pie crust
2 tablespoons sour cream
HOW TO MAKE TACO QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cook the ground beef in a skillet until browned. Drain any excess grease. Then, add the taco seasoning and salsa. Continue to cook for another 2 to 3 minutes or until most of the liquid has been absorbed.
Step 3: Into the bottom of a pie crust, spoon the ground beef mixture, and top with shredded cheddar cheese.
Step 4: Mix the eggs, milk, and sour cream until well combined, then pour this over the taco mixture.
Step 5: Place in the preheated oven and bake for about an hour. Remove from the oven when done and let the quiche rest for about 5 to 10 minutes.
Step 6: Serve and enjoy!
Notes:
You can swap ground beef with ground turkey.
I make this recipe even without thawing the pie crust.
If desired, use refrigerated or homemade pie crust.
I use a 9-inch deep-dish pie plate.
You are welcome to add onions, green pepper, black beans, or corn to the quiche.
Tent the edges of the pie crust using foil if they begin to get brown quickly.
Feel free to assemble the quiche in advance and keep it in the fridge overnight.
Make this quiche in advance and freeze either unbaked or baked.
To freeze unbaked, assemble the quiche and flash freeze. Then, place in a freezer bag and freeze. Thaw in the fridge and bake as directed.
Let the baked quiche cool fully before wrapping the pie plate in plastic wrap and aluminium foil, then freeze. Thaw in the fridge and reheat in the microwave or oven.
You can omit the pie crust and make a crustless quiche for a low-carb and keto-friendly meal. And simply bake on a baking dish or deep-dish pie plate.
Store the quiche in the fridge, covered, for up to 3 to 4 days.
In an airtight plastic container or Ziplocks, store leftovers and keep them in the fridge.
Ingredients
- 3 large eggs
- ½ pound ground beef
- ½ c. salsa
- 2 tablespoons taco seasoning
- ½ c. shredded cheddar cheese
- 1 c. milk
- 1 (9”) deep-dish frozen pie crust
- 2 tablespoons sour cream
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cook the ground beef in a skillet until browned. Drain any excess grease. Then, add the taco seasoning and salsa. Continue to cook for another 2 to 3 minutes or until most of the liquid has been absorbed.
Step 3: Into the bottom of a pie crust, spoon the ground beef mixture, and top with shredded cheddar cheese.
Step 4: Mix the eggs, milk, and sour cream until well combined, then pour this over the taco mixture.
Step 5: Place in the preheated oven and bake for about an hour. Remove from the oven when done and let the quiche rest for about 5 to 10 minutes.
Step 6: Serve and enjoy!
Notes
You can swap ground beef with ground turkey. I make this recipe even without thawing the pie crust. If desired, use refrigerated or homemade pie crust. I use a 9-inch deep-dish pie plate. You are welcome to add onions, green pepper, black beans, or corn to the quiche. Tent the edges of the pie crust using foil if they begin to get brown quickly. Feel free to assemble the quiche in advance and keep it in the fridge overnight. Make this quiche in advance and freeze either unbaked or baked. To freeze unbaked, assemble the quiche and flash freeze. Then, place in a freezer bag and freeze. Thaw in the fridge and bake as directed. Let the baked quiche cool fully before wrapping the pie plate in plastic wrap and aluminium foil, then freeze. Thaw in the fridge and reheat in the microwave or oven. You can omit the pie crust and make a crustless quiche for a low-carb and keto-friendly meal. And simply bake on a baking dish or deep-dish pie plate. Store the quiche in the fridge, covered, for up to 3 to 4 days. In an airtight plastic container or Ziplocks, store leftovers and keep them in the fridge.
